Ice cream made with frozen fruit and coconut cream is every bit as rich and delicious as dairy-based ice cream. The raspberries in this recipe are a fantastic source of vitamin C and fiber. You don’t need an ice cream machine, but for best results, use a high-speed blender that comes with a tamper so the berries puree thoroughly and the mixture is quick to turn smooth and creamy.

Ingredients

• 2 (10-ounce) packages frozen raspberries
• ½ cup coconut cream
• 1 teaspoon alcohol-free, gluten-free pure vanilla extract
• ½ teaspoon ground cardamom
• 2 tablespoons dark maple syrup (optional)
• 2 tablespoons bee pollen
• 2 tablespoons shredded unsweetened coconut
• 2 tablespoons cacao nibs
• 10 chopped honey-roasted pistachios (optional)

Directions

1. Combine raspberries, coconut cream, vanilla, cardamom and maple syrup, if using, in a blender.
2. Blend on high speed, using the tamper (if available) to push the berries down toward the blade, until mixture is smooth, thick and creamy, about 1 minute.
3. Using a spatula, scoop the ice cream into four bowls.
4. Sprinkle each portion with 1½ teaspoons each of the bee pollen, coconut, and cacao nibs, optional pistachios (if using) and serve. (This ice cream doesn’t keep well, so serve all of it immediately.)

Nutrition information

Makes 4 servings

• Calories 173
• Fat 3g
• Saturated fat 2g
• Cholesterol 0mg
• Fiber 12g
• Protein 4g
• Carbohydrate 26g
• Sodium 8mg
• Sugars 8g

* Nutritional analysis does not include optional pistachios.

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